Zucchini Lasagna: A Delicious & Easy Vegetarian Recipe

INGREDIENTS

8 (2-inch-wide) uncooked lasagna noodles 3 medium zucchini, cut into thin slices 1 can (16 ounces) Italian-style sliced stewed tomatoes, drained 1/4 pound fresh mushrooms, cut into thin slices 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/8 teaspoon black pepper 1 can (6 ounces) tomato paste 1 container (16 ounces) small curd cottage cheese 6 eggs, lightly beaten 1/4 cup freshly grated Parmesan cheese 2 cups (8 ounces) shredded mozzarella cheese

PREPARATION:

1. Preheat oven to 350°F.
2. Cook lasagna noodles according to package directions until tender but still firm. Drain; set aside.
3. Combine zucchini, tomatoes, mushrooms, onion, garlic, Italian seasoning, salt and pepper in large skillet. Cook over medium-high heat 5 to 7 minutes or until zucchini is tender. Stir in tomato paste; remove from heat.
4. Combine cottage cheese, eggs and Parmesan cheese in medium bowl; stir until well blended.
5. Place 4 noodles on bottom of greased 13X9-inch baking dish. Pour 1/2 of egg mixture evenly over noodles. Cover egg mixture with 1/2 of tomato mixture; sprinkle with 1-1/2 cups mozzarella. Repeat layers with remaining ingredients, ending with 1/2 cup mozzarella.
6. Bake covered 30 minutes. Uncover; bake 10 minutes or until heated through. Let stand 10 minutes before serving.

This recipe appears in: Italian